From The Basketball Court To The Kitchen; Chef Marty Embry Shares Holiday Dessert Recipe

15058007_10211719268725182_1259835362_nFrom the basketball court to the kitchen, former professional basketball player turned chef, Marty Embry knows just how to temp your taste buds!

Marty Embry is a self-taught chef/caterer with 9 cookbooks, and a line of spices. He also has a line of apparel and is the author of several fiction novels

Marty’s Strawberry cake recipe was featured in our Drinks and Desserts feat in the December/January issue

Marty Embry's Strawberry CakeStrawberry Cake

Strawberry Cake Ingredients:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 3/4 cups granulated sugar
3 large eggs
1 1/2 cups pureed fresh strawberries
2 teaspoons pure vanilla extract
1/2 cup buttermilk, chilled

Strawberry Cream Frosting:
3 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon pure vanilla extract
1/2 cup pureed fresh strawberries
4 1/2 cups confectioners (powdered) sugar

Directions: Preheat oven to 350 degrees. Grease and flour three 9 inch round baking pans. In a medium bowl, combine flour, baking powder, baking soda, and salt; Mix together. Set aside. Combine butter and granulated sugar; cream together until mixture appears light and fluffy. Add eggs; beat until mixed well. Add pureed strawberries and vanilla and mix well. Add some of the flour mixture, and the buttermilk to the batter, beginning and ending with the flour mixture, and stir just until blended. Pour batter into the pans, dividing the batter evenly between the 3 pans. Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes then remove cake from pans and finish cooling on wire rack. Strawberry Butter Cream Frosting: In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Stir in pureed strawberries. Add 4 1/2 cups powdered sugar; beat until frosting is smooth and creamy. Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency. Spread frosting between layers and over top and sides of cake.

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Marty’s recipe is featured in our December/January 2016 issue. Click the link below to read the full digital issue.

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